Rumah Makan

Hiro Group didirikan pada tahun 2016 dan menjadi perusahaan yang berkembang pesat melalui pengembangan konsep inovatif untuk berkreasi di bidang makanan dan minuman/Restoran.

Hiro Group Indonesia

Kota Tangerang Selatan

Menu Development: Create and design menus that reflect the restaurant’s concept and seasonality.

Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and high-quality food production.

Staff Supervision: Manage kitchen staff, including hiring, training, and scheduling, while fostering a positive work environment.

Quality Control: Ensure all dishes meet the restaurant's standards for presentation, taste, and quality.

Cost Management: Monitor food costs and waste, managing inventory and budgeting effectively.

Health and Safety Compliance: Ensure all kitchen operations adhere to health and safety regulations and sanitation standards.

Collaboration: Work closely with the front-of-house staff to ensure seamless service and customer satisfaction.

Innovation: Stay updated on culinary trends and incorporate new techniques and ingredients into the menu.

Placement at Villa Capri, The Breeze BSD

<ul><li>Menu Development: Create and design menus that reflect the restaurant’s concept and seasonality.</li><li>Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and high-quality food production.</li><li>Staff Supervision: Manage kitchen staff, including hiring, training, and scheduling, while fostering a positive work environment.</li><li>Quality Control: Ensure all dishes meet the restaurant's standards for presentation, taste, and quality.</li><li>Cost Management: Monitor food costs and waste, managing inventory and budgeting effectively.</li><li>Health and Safety Compliance: Ensure all kitchen operations adhere to health and safety regulations and sanitation standards.</li><li>Collaboration: Work closely with the front-of-house staff to ensure seamless service and customer satisfaction.</li><li>Innovation: Stay updated on culinary trends and incorporate new techniques and ingredients into the menu.</li><li>Placement at Villa Capri, The Breeze BSD</li></ul>

        Persyaratan:
        Pendidikan: Minimal SMA/SMK/Sederajat
        Usia: Maksimal Tidak ada batas usia Tahun
        Jenis Kelamin: gender.
        Pengalaman: Minimal 2 Tahun
        Pekerjaan ini membutuhkan kemampuan:
        

        Deskripsi Pekerjaan:
        Menu Development: Create and design menus that reflect the restaurant’s concept and seasonality.

Kitchen Management: Oversee daily kitchen operations, ensuring efficient workflow and high-quality food production.

Staff Supervision: Manage kitchen staff, including hiring, training, and scheduling, while fostering a positive work environment.

Quality Control: Ensure all dishes meet the restaurant's standards for presentation, taste, and quality.

Cost Management: Monitor food costs and waste, managing inventory and budgeting effectively.

Health and Safety Compliance: Ensure all kitchen operations adhere to health and safety regulations and sanitation standards.

Collaboration: Work closely with the front-of-house staff to ensure seamless service and customer satisfaction.

Innovation: Stay updated on culinary trends and incorporate new techniques and ingredients into the menu.

Placement at Villa Capri, The Breeze BSD

        Hari Kerja: Senin - Minggu
        Jam Kerja: 08:00 - 17:00

MOD Italian Restaurant (Head Chef, Sous Chef, CDP)

Lowongan Serupa

Cook (Summarecon Mall Serpong)

Cook/Kitchen (Summarecon Digital Center)

Senior Cook / Leader Cloud Kitchen (Alam Sutera)

Cook Helper

Cook